sign in sign up
<<
Home , Ice cream cake, Mint (candy), Mint chocolate

HUDSONVILLE ’S

HOLIDAY RECIPE BOOK ’ TIS THE SEASON FOR MAKING MEMORIES SWEETER!

Here at Hudsonville, we’re about more than ice cream—we’re about making all of life’s moments a little sweeter.

To spread some holiday cheer and celebrate the most wonderful time of the year, we teamed up with some friends who share our love of making delicious and created a holiday cookbook filled with festive and flavorful recipes you can try at home.

With more than 15 desserts to choose from, we hope you find new ways to sprinkle even more joy into your holiday traditions! So, deck the halls, don your favorite holiday sweater and make the season merry. After all, life is even sweeter when you’re making memories with the people you love.

HAPPY HOLIDAYS FROM OUR FAMILY TO YOURS!

– The Hudsonville Ice Cream Team TABLE OF CONTENTS

Dairy Free Mini Walnut Apple Pie ...... 4 Stick Ice Cream ...... 6 Holiday Ice Cream Bars ...... 8 Peppermint Ice Cream Pie ...... 10 Brownie with Molasses Drizzle ...... 12 ’Tis The Season Skillet Cookie ...... 14 Peppermint Mocha ...... 16 Brownie Bottom Peppermint Ice Cream Bars ...... 18 Dairy Free Chocolate Brownies ...... 20 Chocolate Peppermint Ice Cream Sandwiches ...... 22 Peppermint Bark Ice Cream ... 24 Chocolate Peppermint Ice Cream Cake ...... 26 Peppermint Ice Cream Sandwiches ...... 28 Dairy Free Frozen ...... 30 Ice Cream Yuletide Log Cake ...... 32 Dairy Free Mint Shake ...... 34 Peppermint Marshmallow Ice Cream Pie ...... 36 4

Created by: ANNA BAUN of A Lily Love Affair

This year will be the first year Shawn and I will serve an entirely vegan holiday meal for our family. I wanted a dessert option that would win over both vegan and non-vegan family and friends alike. And boy are these mini vegan apple pies a crowd pleaser! For even more added goodness, I topped these mini pies with a generous scoop of Hudsonville Ice Cream’s Dairy Free Cookie Dough. MINI WALNUT APPLE PIE SERVES 6 DAIRY FREE DAIRY

DIRECTIONS: Pie Crust: 1. In a large mixing bowl, mix flour, sugar and salt. Add cubed vegan butter and mix well with hands or mixer. Slowly add cold water while continuing to knead until the dough clumps together. 2. Divide the dough mixture in half and shape each half into a large ball. Wrap in a cling film and allow to cool in the refrigerator for a half hour or more.

Cinnamon Apple Filling: 1. Peel and core the apples, slice into small cubes or slices. 2. In a large bowl, gently mix filling ingredients. Set aside. INGREDIENTS: Pie Crust: 3. On a flat surface, coat lightly with flour and roll out one 2 1/2 cups flour of the two dough balls to about 1/8 inch thickness. 3 tablespoons sugar 4. Using a 4.5 inch cookie cutter, cut out 6 pie circles. (you can also use coconut sugar) 5. Gently place each circle pie crust in each cavity of a 1 cup vegan butter greased muffin tin and gently press the dough down and around the sides of each cavity. 4 tablespoons cold water 6. Evenly distribute the apple pie filling and chopped 1 teaspoon salt walnuts in each cavity of the muffin tin. Cinnamon Apple Filling: 7. Remove the other dough ball from the fridge. 2 1/2 cups thinly sliced or cubed, peeled apples 8. On a flat surface, coat lightly with flour and roll out the (about 6 medium) dough ball to about 1/8 inch thickness. 3 teaspoons cinnamon 9. Cut out your designs for the tops of each pie and place them strategically on top. Lightly cover the muffin 1 tablespoon lemon juice tin with foil. 2 tablespoons cornstarch 10. Bake at 425 degrees for 40 minutes or until pie crust 1/4 cup sugar is lightly golden brown and the filling is bubbling. NOTE: I recommend turning the muffin tin in the oven at the 20 1/8 teaspoon nutmeg minute mark to ensure each pie is browned evenly. 1/2 cup walnuts, chopped 11. At the 40 minute mark, remove the muffin tin from the oven and remove foil. Place the muffin tin back in the oven for 5 minutes, or until tops are lightly golden brown. 12. Allow the pie to cool before gently removing. 13. Top with your favorite Dairy Free Hudsonville Ice Cream flavor and enjoy! 6

Created by: SARAH BATES of The Chef Next Door

When my sons were very young, we started a tradition with my parents to have a fun and festive Christmas Eve celebration. Instead of fixing a big dinner, we each pick a few of our favorite appetizers and make a big spread to snack on all night long. We watch our favorite holiday movies, play board games and enjoy each other’s company. A few years back, I decided to add to our tradition and surprise everyone with a special new recipe for dessert. This Chocolate Peppermint Stick Ice Cream Cake is one dessert that is easy to make and adored by the whole family. It tastes like Christmas and is beautiful, too! CHOCOLATE PEPPERMINT STICK ICE CREAM CAKE SERVES 12

DIRECTIONS: 1. Preheat the oven to 350 degrees Fahrenheit. 2. In a food processor, finely process the cookies. Slowly drizzle in the melted butter and the peppermint extract, and process until the crumbs are completely moistened. Press the crumb mixture firmly onto the bottom of a 9 inch springform pan. Bake for 12–15 minutes, until the crust is set. Place the pan on a cooling rack and allow the crust to cool completely. While the crust is cooling, set the ice cream on the counter to soften. 3. Place the ice cream in a large bowl and mix it until smooth and no lumps remain. Spoon the ice cream INGREDIENTS: into the crust and spread evenly. Freeze until firm, 1 9 ounce package chocolate about 4 hours. wafer cookies 4. In a small saucepan, warm the cream over low heat 1/2 cup (1 stick) unsalted until hot but not boiling. Add in the chopped , melted and allow to set for 5 minutes. Stir until smooth, then 1 teaspoon peppermint extract allow to cool slightly. Hudsonville’s Limited Edition 5. Pour the cooled over the ice cream cake, Peppermint Stick ice cream carefully spreading it out evenly and to the edges with an offset spatula. Sprinkle with the chopped peppermint 1/2 cup whipping cream . Return the cake to the freezer and allow to 4 ounces semisweet freeze completely, at least 4 hours. chocolate, chopped 6. When ready to serve, release the sides of the 12 hard peppermint candies, springform pan and transfer the cake to a platter. chopped into pieces Cut into 12 pieces and serve immediately. Freeze any leftovers in an airtight container for up to one week. 8

Created by: KIT GRAHAM of The Kittchen

I love how the holidays bring people together, and I love how holiday gatherings are so food-focused. My holiday ice cream bars are a festive no-bake treat. You can use your favorite cookie cutters to make winter- themed shapes. These are easily customizable, so you can also easily make heart-shaped ice cream bars for Valentine’s Day! HOLIDAY ICE CREAM BARS SERVES 10–12

DIRECTIONS: 1. To make this no-bake dessert, find a baking sheet that will fit in your freezer, line it with foil and add some sprinkles. 2. Spread a layer of melted on the baking sheet, and arrange your favorite cookie cutters on top. 3. Fill the cookie cutters with ice cream. 4. Return to the freezer for 2 hours. 5. Remove the ice cream from the cookie cutters and add the popsicle sticks. Keep in the freezer until you INGREDIENTS: are ready to serve. Hudsonville’s Limited Edition Peppermint Stick ice cream Sprinkles White chocolate melts 10

Created by: SAMANTHA KRAMER of Gold Coast Girl

I love to entertain, especially during the holiday season. It’s an easy excuse to dress up and break out all the festive décor and treats. We usually host a few gatherings for friends and family, and this peppermint ice cream pie is always a big hit. It’s not only extremely festive, but oh so delicious. It’s super easy to make and the perfect addition to any gathering you might be planning this holiday season. PEPPERMINT ICE CREAM PIE SERVES 8

DIRECTIONS: 1. Remove your Peppermint Stick ice cream from the freezer and let it sit on the counter for 15–20 minutes. Then, place the entire carton in a metal bowl and stir until smooth. 2. Transfer the softened ice cream into the cookie pie crust and smooth out with a spatula. Cover with tinfoil and place in the freezer for a half hour. 3. Remove the pie from the freezer and evenly spread the whipped cream over the ice cream. Use a spatula to get it nice and smooth. Cover again with tinfoil and place in the freezer overnight. INGREDIENTS: 4. Crush the and/or canes by 1 chocolate cookie pie crust placing them in a plastic bag and pounding them with (found in the baking section of either a rolling pin or meat pounder. The smaller the most grocery stores) pieces, the better. Hudsonville’s Limited Edition 5. The next day, distribute the crushed peppermints Peppermint Stick ice cream, evenly across the pie. softened 6. Cover with tinfoil and place back in the freezer until 1 can whipped cream ready to serve. (or you can make your own from scratch) HELPFUL TIPS: 1 package peppermints or Make sure to soften the ice cream beforehand by candy canes leaving it out (about 15–20 minutes). I also like to transfer mine to a big metal bowl and stir it around to create a uniform texture. After adding the whipped cream topping, let the pie sit overnight before adding the final crushed peppermint layer. Otherwise, all the pieces of peppermint will sink into the whipped cream topping and you will have a soggy puddle. Use a spatula when spreading out each layer. It will help evenly distribute the ice cream as well as the whipped cream topping. When cutting the pie, first run your sharp knife under hot water. This will help create a clean cut. Since we are dealing with ice cream here, leave the pie in the freezer until you are ready to serve. Otherwise, it will begin to melt. 12

Created by: SHELLY WESTERHAUSEN of Vegetarian Ventures

Oh, how I love the holidays: the festive baking, the lazy mornings in your slippers and robes, time with family, and the colorful decorations! As I've gotten older, my favorite part about the holidays has shifted from the gifts to being able to spend time with my family. I love serving this gingerbread sundae during the holidays because you can get your whole family involved. Set all the components out in bowls and let everyone assemble it for themselves. GINGERBREAD BROWNIE SUNDAE WITH MOLASSES DRIZZLE SERVES 12

DIRECTIONS: 1. Preheat oven to 350 degrees Fahrenheit and line a 9x13 inch baking pan with parchment paper. 2. In a medium saucepan, melt the butter over medium heat. Remove from heat and whisk in 1/2 cup molasses, brown sugar and vanilla extract. Let cool for 5 minutes and then whisk in the eggs. 3. In a medium mixing bowl, whisk together the all- purpose flour, cocoa powder, cinnamon, ginger, cloves and sea salt. Make a well in the center of the dry ingredients and add the wet mixture. Use a spatula to fold the dry INGREDIENTS: ingredients into the wet ingredients, until combined. Mix Gingerbread Brownies: in half of the chocolate chips (1/4 cup). 1 cup (2 sticks) unsalted butter 4. Transfer batter to prepared baking pan and smooth 1/2 cup molasses out into an even layer. Sprinkle with remaining chocolate 1 cup brown sugar chips. Bake until the center is set, about 25 minutes. 1/2 teaspoon vanilla extract Remove from oven and let cool slightly. 3 large eggs 5. When ready to serve, divide the ice cream evenly between 12 bowls. Crumble the gingerbread brownies 1 3/4 cups all-purpose flour over the ice cream and drizzle with warm molasses. 1/4 cup cocoa powder Sprinkle with peppermint candy or chocolate chips. Serve right away before the ice cream melts! 1 tablespoon ground cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon sea salt 1/2 cup semisweet chocolate chips, divided (I used mini-chips but regular will work too) Everything Else: Hudsonville’s Limited Edition Peppermint Stick ice cream 1/4 cup warmed molasses Garnish: crushed peppermint candies and/or chocolate chips 14

Created by: ERICA ECKMAN of Everything Erica

The holidays are the perfect time to decompress from the year and reconnect with family. It's my favorite because there is nothing I love more than bonding over food — that's basically all we do during the holiday season. One of my favorite desserts to make is this giant, festive skillet cookie because everyone can sit around the table with their spoons and dig in together, family-style. I love the idea of everyone you love going in on one giant, melty cookie and just laughing, chatting and enjoying each other’s company. ’TIS THE SEASON SKILLET COOKIE SERVES 6

DIRECTIONS: 1. Preheat oven to 325 degrees Fahrenheit. 2. In a cast iron skillet, melt the butter over medium heat and stir often until the butter has started to bubble and is completely melted. Turn down the heat and add both kinds of sugar. Stir constantly until the mixture is combined, smooth and glossy. This takes about 5–8 minutes. 3. Chill for 10–15 minutes in the refrigerator. 4. Once chilled, add eggs and vanilla. Stir well. 5. Once combined, carefully start to fold in the flour, baking soda and salt. 6. Once fully combined, mix in the chocolate candies. INGREDIENTS: 7. Bake for 26 minutes, or until the edges are lightly 1 cup (2 sticks) butter golden brown. It will be very puffy when it’s all done! 1 cup brown sugar 8. Top with Hudsonville’s Limited Edition Peppermint 1/2 cup sugar Stick ice cream and toppings of your choice. I went with mini chocolate candies and sprinkles! 2 eggs 1 teaspoon vanilla 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup red and green chocolate candies Hudsonville’s Limited Edition Peppermint Stick ice cream 16

Created by: GAVIN & KAREN of Couple in the Kitchen

There's no clearer sign that Christmas is coming in our household than when we finally see Hudsonville’s Limited Edition Peppermint Stick ice cream on the shelves. It's a seasonal favorite of ours. We put a spin on this holiday classic that satisfies everyone's taste buds, from young to old, with our peppermint mocha affogato. A traditional affogato is a scoop of or , topped with hot espresso. It’s the perfect mix of hot and cold in a sweet and satisfying dessert. It is the holiday season, so there’s no better time to put a festive twist on the classic Italian cafe dessert. We swapped out the espresso with hot chocolate and added fun toppings like candy canes, whipped cream and festive sprinkles.

The weather outside is getting cold, but it’s always the right time for ice cream in our books! PEPPERMINT MOCHA AFFOGATO SERVES 1

DIRECTIONS: 1. Start by simmering your milk in a saucepan on medium heat. If you’d prefer to use coffee, just use your hot coffee. Once warm, stir in your hot cocoa mix. 2. Scoop 2 large scoops of Hudsonville’s Limited Edition Peppermint Stick ice cream into your favorite mug. 3. Pour the hot cocoa over the ice cream. Top with whipped cream and sprinkles. Garnish with candy canes and cookie straws.

INGREDIENTS: 2 scoops of Hudsonville’s Limited Edition Peppermint Stick ice cream 6 tablespoons hot cocoa mix 12 ounces whole milk or coffee Whipped cream Sprinkles Italian cookie straws Candy canes 18

Created by: PAIGE RHODES of My Modern Cookery

Coming from a foodie family, the holidays are all about gathering around food, particularly sweets. Every year, my mother, grandfather and I make a day out of preparing any and all Christmas treats we can think of. You can always find more than one treat with both peppermint and chocolate, which is how this recipe was dreamed up! Not only will these ice cream bars be a total conversation starter, you can get the whole family involved with layering, sprinkling and drizzling! BROWNIE BOTTOM PEPPERMINT ICE CREAM BARS SERVES 12

DIRECTIONS: 1. Line an 8x8 inch baking dish with parchment paper, leaving an overhang to remove bars later. 2. Bake brownies according to package directions. Let cool completely before moving on to the next step. 3. Top brownies with the ice cream, spreading evenly. 4. Cover and place in freezer for at least 3 hours. 5. Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20–30 second increments, making sure to stir well after each increment, until completely melted and smooth. INGREDIENTS: 1 box brownie mix, 15–18 ounces, 6. Allow to cool for a few minutes before using. made according to package 7. After bars have been in the freezer for at least directions in an 8x8 inch pan 3 hours, take out and top with crushed chocolate (I used double chocolate for extra sandwich cookies. Drizzle melted chocolate over chocolate flavor) brownies and top with crushed peppermint sticks 6 cups Hudsonville’s Limited Edition and sprinkles, if desired. Peppermint Stick ice cream 8. Serve immediately. 1 cup semisweet chocolate chips 3 tablespoons coconut oil (measured while solid) 5 chocolate sandwich cookies, crushed Sprinkles and crushed peppermint sticks to garnish 20

Created by: YUMNA JAWAD of Feel Good Foodie

My best holiday memories are centered around faith, family, friends, food and traditions. Every year, I try to plan ahead so I’m not frazzled and feeling like I’m missing anything. But it always ends up being perfectly imperfect — and I’m okay with that because that’s what makes the holidays so memorable. Still, I love to have a few easy entertaining and recipe ideas to fall back on to keep up the holiday cheer! This fuss-free, dairy-free brownies recipe is one of those you can keep in your back pocket to enjoy during the most wonderful time of the year. MINT CHOCOLATE BROWNIES SERVES 16 DAIRY FREE DAIRY

DIRECTIONS: 1. Preheat the oven to 350 degrees Fahrenheit, and line a 9x13 inch baking pan with parchment paper larger than the baking dish, so it extends at least an inch over the edges of the pan. 2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in the prepared baking pan. 3. Bake in the preheated oven, until the top is no longer shiny, about 25–30 minutes. Cool completely and place in freezer to chill. 4. Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over chilled brownies. Top with cool whipped topping and spread out into an even layer. Sprinkle shaved chocolate on INGREDIENTS: top. Freeze until firm, about 4–5 hours. 2 cups unbleached all-purpose flour 5. When ready to serve, let sit at room temperature 2 cups cane sugar for about 10–15 minutes to soften. Remove from pan 3/4 cup unsweetened cocoa powder using the overhanging parchment paper, and then cut into squares. 1 teaspoon baking powder 1 teaspoon salt 1 cup water 1 cup vegetable oil 1 teaspoon vanilla extract 2 pints Hudsonville Ice Cream’s Dairy Free Mint Fudge Cookie 1 cup whipped coconut cream Shaved chocolate, for topping 22

Created by: U M ICE I CR HUDSONVILLE ICE CREAM E M E R A P M

Looking to add a peppermint twist to a classic ice cream favorite the whole family will enjoy this holiday season? We’ve got the perfect sweet treat to help you spread some holiday cheer! These peppermint S 6 I N C E 1 9 2 stick ice cream sandwiches are delicious and super easy to make. Simply follow the recipe and watch the smiles appear. CHOCOLATE PEPPERMINT ICE CREAM SANDWICHES SERVES 4–6

DIRECTIONS: 1. In a small bowl, sift together flour and cocoa; add salt and set aside. 2. In another bowl, mix butter on medium speed until fluffy (about 3–5 minutes). 3. Mix in sugar with butter on medium speed until combined and very light. 4. Add in flour mixture; mix on low speed until combined and dough sticks together when squeezed. 5. Shape dough into a ball and wrap in waxed or parchment paper; chill until slightly firm. Roll out dough to 1/4 inch thick. Cut into cookies using a 3 inch round cookie cutter. INGREDIENTS: 6. Preheat oven to 325 degrees Fahrenheit. Place and Hudsonville’s Limited Edition space out cookies on baking sheet lined with parchment Peppermint Stick ice cream, paper. Bake cookies until firm (17–20 minutes). softened 7. Transfer cookies to wire rack to cool completely. 1 1/2 cups all-purpose flour Meanwhile, scoop small balls of ice cream into electric mixer bowl (mix 2 minutes to soften). 1/2 cup unsweetened cocoa 8. When cookies cool, put a scoop of ice cream on 1/4 teaspoon coarse salt a cookie and place second cookie on top. Roll cookie 1/2 cup granulated sugar sides in crushed peppermint candy canes; freeze about 1 hour. Then enjoy! 1/2 pound (2 sticks) unsalted butter, room temperature 1 box peppermint candy canes, crushed 24

Created by: DANIELLE SMITH of Pretty Extraordinary

The holidays are, by far, my favorite time of year. Not only do I love gift giving and all things good that come with the season, I'm incredibly grateful for the time I spend with the people who mean the very most to me. Whether it is baking in the kitchen with my kids, or surprising friends with a dessert I know they will love, this peppermint bark ice cream cheesecake combines the holiday flavors we all love— ­ peppermint, chocolate, creamy cheesecake and the perfect amount of ice cream to make your eyes sparkle and your tummy ask for more. PEPPERMINT BARK ICE CREAM CHEESECAKE SERVES 12

DIRECTIONS: Peppermint Bark: 1. Melt 4 ounces of white chocolate broken into pieces with 1/2 teaspoon coconut oil (or vegetable oil) in microwave, for 30 seconds at a time. Stir until completely melted. Add 1/8 teaspoon of peppermint extract and 1/8 teaspoon of vanilla extract. Spoon onto parchment paper lined baking sheet. Place in the freezer for 30 minutes. INGREDIENTS: 2. Repeat step 1 with . Steps 1 and 2 can Crust: be done the day before and stored in freezer until you 26 chocolate cookies, crushed are ready to make the entire recipe. 7 tablespoons melted butter 3. Once chilled, cut both peppermint barks into tiny Peppermint Barks: pieces and save for filling and garnish. 4 oz white Chocolate Crust: 4 oz milk chocolate baking chocolate 1. Line the bottom of a 9 inch springform pan with parchment paper. Grease the sides of the pan. 1 teaspoon coconut oil (divided) 2. Crush chocolate cookies into crumbs. 1/4 teaspoon peppermint extract (divided) 3. Melt 7 tablespoons of butter. 1/4 teaspoon vanilla extract (divided) 4. Combine chocolate crumbs and melted butter, then press the mixture evenly into bottom of pan. Put in the 1 1/2 cups crushed hard peppermint freezer to firm the crust while making filling. candy (divided) Filling: Filling: 20 oz softened cream cheese 1. In a large bowl, combine cream cheese, sugar, and sour cream until smooth. 1/4 cup sour cream 2. Fold in Hudsonville’s Limited Edition Peppermint Stick 1/2 cup sugar ice cream until combined. 24 oz Hudsonville’s Limited Edition 3. Sprinkle 1/2 of both peppermint barks into filling. Stir. Peppermint Stick ice cream (1/2 container), softened 4. Pour filling over chocolate crumb crust. Sprinkle handful of crushed peppermint candies over top. 1/2 frozen milk and white chocolate peppermint barks 5. Freeze for 4–6 hours. (broken into pieces) To Serve: Garnish: 1. Garnish with whipped cream, chopped peppermint 1/2 frozen milk and white chocolate bark and crushed peppermint candy. peppermint barks (broken into pieces) 2. Serve immediately and enjoy. 1 cup crushed peppermint candy 3. Store in the freezer ­— assuming you have any Whipped cream leftovers! (We didn’t.) 26

Created by: LORI YATES of Foxes Love Lemons

When I was a kid, my mom bought mint-flavored Christmas tree-shaped ice cream bars every holiday season. I remember always having one on Christmas Eve, right before I set out milk and cookies for Santa and headed to bed. Peppermint ice cream will now always make me think of Christmas. This chocolate peppermint ice cream treat is super easy to put together, and serves a crowd of 12, making it perfect for sharing with family and friends. CHOCOLATE PEPPERMINT ICE CREAM CAKE SERVES 12

DIRECTIONS: 1. Preheat oven to 350 degrees Fahrenheit. In a food processor fitted with a knife blade attachment, pulse wafer cookies until they form fine crumbs. Transfer to medium bowl and add butter and granulated sugar. Stir until well combined. Press mixture evenly into bottom of ungreased 9x13 inch baking dish. 2. Transfer to oven and bake for 8 minutes. 3. Transfer to cooling rack and allow to cool completely before continuing. 4. Remove ice cream from freezer and allow to stand at INGREDIENTS: room temperature for 15 minutes. Spread softened ice 1 package (9 ounces) chocolate cream in an even layer over cookie crust. Transfer to wafer cookies freezer and freeze at least 1 hour or until ice cream is completely frozen. 1 stick (8 tablespoons) unsalted butter, melted 5. In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream, powdered sugar and 2 tablespoons granulated sugar vanilla at medium-high speed for 3–4 minutes or Hudsonville’s Limited Edition until medium peaks form. Spread whipped cream over Peppermint Stick ice cream ice cream layer and transfer back to freezer. Freeze for 4 hours or up to 2 days before serving. 1 1/2 cups heavy cream 6. To serve, let stand at room temperature for 10 3 tablespoons powdered sugar minutes before cutting. Cut into 12 pieces and serve 1 teaspoon vanilla extract topped with hot fudge, candy canes and/or chocolate chips, if desired. Hot fudge, crushed candy canes, semisweet and/or white chocolate chips for serving (optional) 28

Created by: ANNA BAUN of A Lily Love Affair

These tasty, no-fuss peppermint ice cream sandwiches are an immediate crowd pleaser. While I typically like to make recipes from scratch, today’s recipe caters to those of us that are limited on time this holiday season. I have to start by saying, Shawn and I have made these for holiday entertaining and hosting, and our guests are always big fans. With that said, these peppermint ice cream sandwiches require less than two key items and less than 10 minutes of your time. PEPPERMINT ICE CREAM SANDWICHES SERVES 6

DIRECTIONS: 1. To save time, I purchase store-bought chocolate chunk cookies (my family’s favorite) and Hudsonville’s Limited Edition Peppermint Stick ice cream. I have also used sugar cookies. If you choose to go with a store-bought cookie as opposed to homemade, choose a cookie that is slightly softer. The “harder” the cookie, the more likely it is to crack or break when you add and spread the ice cream. 2. Once you have chosen your cookie, place one side down on your counter or pan and apply 2–3 generous scoops of ice cream around the edge of the cookie. INGREDIENTS: The number of scoops will be dependent on the size Hudsonville’s Limited Edition of your cookies and your desired ice cream thickness. Peppermint Stick ice cream When placing the scoops of ice cream on the cookie, try placing them as close to the edge of the cookie as Your favorite cookie recipe possible. If needed, you can always add another small scoop to fill the center. 3. With all of your desired scoops on top of the one side of the cookie, gently press down on the ice cream to evenly spread across the cookie. I like to put enough ice cream on the cookie so it leaves roughly a half-inch to an inch-thick layer. Place the other cookie bottom down on top of the ice cream to form the sandwich. Once each individual cookie is complete, place each back in the freezer on a platter to avoid them melting. 4. If you desire, you can also add fun sprinkles or crushed peppermint pieces to the edge of one side or all around the ice cream. It’s a great way to add a little flavor and fun to the sandwich. 5. Serve and enjoy! If you don’t eat all of the cookies, store them in a freezer-safe bag for future enjoyment! 30

Created by: MELISSA BELANGER of Simply Whisked

The thing I love most about the holidays is the excuse for indulgences like hot chocolate. We frequently have a cup of piping hot chocolate, but why not enjoy this cold weather classic in dessert form, too? This frozen hot chocolate comes to life with a festive, holiday twist that everyone can enjoy thanks to Hudsonville Ice Cream’s Dairy Free Chocolate flavor. FROZEN HOT CHOCOLATE SERVES 1–2 DAIRY FREE DAIRY

DIRECTIONS: 1. In the order listed, place ingredients into a high speed blender and blend until smooth. 2. Pour into serving glasses and top with whipped cream and crushed peppermint. 3. Serving tip: Freeze your glasses before serving to keep your drinks extra cold.

INGREDIENTS: 1 1/2 cups ice cubes 1 cup dairy-free milk 1/4 cup 2 tablespoons cocoa powder 1 pint Hudsonville Ice Cream’s Dairy Free Chocolate 1/2 teaspoon peppermint extract For topping: Vegan whipped cream Crushed peppermint candies 32

Created by: LAMONTAGNE of Sweet Sundays

Most of my holiday memories involve food ­— making it, eating it and sharing it with my loved ones! My family loves to be in the kitchen, so we share responsibilities for holiday meals. I’m always put in charge of dessert, so every year I set out to find something that picky eaters will love AND is festive by nature. This ice cream yuletide log cake checks all the boxes, and I can’t wait to make it for dessert this holiday season. ICE CREAM YULETIDE LOG CAKE SERVES 8–10

DIRECTIONS: 1. Preheat the oven to 350 degrees Fahrenheit. Prepare an 11x17 inch sheet pan by spraying it with nonstick spray and covering with parchment paper. Set aside. 2. Beat egg whites on medium high until soft peaks form, about 3–4 minutes. Add 1/4 cup of the sugar and a pinch of salt. Continue beating until shiny stiff peaks are formed, then beat another 2 minutes. Set aside. 3. Mix together the egg yolks, remaining sugar and vanilla extract for about a minute, or until the mixture begins to lighten in color. 4. Sift the flour and cocoa powder into the egg yolks and INGREDIENTS: mix gently until just combined. Fold in the egg whites. Chocolate cake: 6 eggs, separated 5. Pour onto the prepared baking pan and use your spatula to spread it evenly. 3/4 cup sugar, separated 6. Bake for 12 minutes. While the cake is baking, lay Pinch of salt out a clean dish towel on the counter and sift powdered 1/2 teaspoon vanilla extract sugar onto it. 1/3 cup cocoa powder 7. When the cake is ready, it will be fragrant and spring back lightly when touched. Remove from the 1/3 cup flour oven. Run a knife around the edge of the pan to make 1/4 cup powdered sugar sure it will come out and then flip the pan over the prepared dish towel. While the cake is still warm (don’t Hudsonville’s Limited Edition let it cool flat!), roll it up using the dish towel and let Peppermint Stick ice cream cool in a rolled up shape. Chocolate buttercream: 8. While waiting for the cake to cool, take the ice cream 1/2 cup butter out of the freezer to soften. Once the cake is cool and the ice cream is soft, carefully unroll the cake. Spread 1 1/4 cups powdered sugar the melted ice cream over the cake and roll it back up. 1/4 cup cocoa powder Place in freezer for approximately 4 hours. 1/8 teaspoon salt 9. Before you serve the cake, prepare the buttercream to decorate it. In the bowl of a stand mixer, beat the butter until smooth. Sift the powdered sugar and cocoa powder into the bowl and mix on medium low until fully incorporated. Turn mixer on high until the buttercream gets airy and lighter in color, about 3–4 minutes. Add in the salt. 10. Remove the cake from the freezer and top with the buttercream. Use a knife or spatula to create grooves in the buttercream to resemble a tree trunk. 34

Created by: ELIZABETH SHELTON of Under The Willow Tree

What I love most about the holidays is the time that is spent with family and friends. The spirit of the season really shines through giving, especially through delicious food! This ultra-dreamy Mint Fudge Shake is the perfect festive treat for the holidays. Create this creamy and refreshing recipe in just five minutes! MINT FUDGE SHAKE SERVES 1–2 DAIRY FREE DAIRY

DIRECTIONS: Candy Cane Rim: 1. Choose a glass. 2. Place candy canes in blender and pulse until crushed, then place in shallow dish and set aside. 3. Mix together 1 tablespoon of powdered sugar and 1 tablespoon of water. Dip the rim of the glass into mixture, then dip into crushed candy canes and rotate until covered. Set glasses aside to dry.

Shake: 1. In a blender, add the Hudsonville Dairy Free Mint Fudge Cookie ice cream and the dairy-free milk (use more for a thinner shake and less for a thicker shake). 2. Blend until smooth. 3. If you would like, top the shake with dairy-free whipped cream and crushed peppermint. 4. Enjoy immediately! INGREDIENTS: 1 pint Hudsonville’s Dairy Free Mint Fudge Cookie ice cream 1/2 – 1 cup dairy-free milk Crushed peppermints Dairy-free whipped cream (optional) 36

Created by: U M ICE I CR E M E HUDSONVILLE ICE CREAM R A P M

Make some holiday magic this year with a simple and delicious Peppermint Marshmallow Ice Cream Pie. Featuring a rich chocolate cookie crust and layers of frosty Peppermint Stick ice cream topped with gooey S 6 I N C E 1 9 2 marshmallows and crushed candy canes! It’s sure to please even the pickiest grinch! PEPPERMINT MARSHMALLOW ICE CREAM PIE SERVES 8–10

DIRECTIONS: 1. Place 2 tablespoons Hudsonville Limited Edition Peppermint Stick ice cream in a small microwave-safe bowl. 2. Microwave on high 20 seconds or until ice cream melts. Spread melted ice cream in the bottom of a 9 inch pie plate. Arrange half of crushed chocolate wafer cookies in bottom of pie plate. 3. Place remaining ice cream, 1 cup marshmallows, and 6 crushed candy canes in a large bowl. Beat with a mixer at medium speed until well combined. 4. Spoon half of mixture evenly into crust, and sprinkle INGREDIENTS: evenly with remaining crushed cookies. Spread remaining 4 cups Hudsonville Limited Edition ice cream mixture over crushed cookies. Peppermint Stick ice cream, softened 5. Arrange whole cookies around outside edge of pie; and divided sprinkle top of pie with remaining 1/4 cup marshmallows 20 chocolate wafer cookies, and 2 crushed candy canes. coarsely crushed and divided 6. Cover and freeze 4 hours or until firm. 1 1/4 cups miniature marshmallows, divided 8 peppermint candy canes, crushed 8 chocolate wafer cookies